With a crazy week like we’re about to have, what’s in store in the dinner department? Good question! 🙂

I’m all about meals that are quick, easy, and nutritious. Last night, we had one of my favorite dishes when I’m in the mood for something Italian-ish or I’m craving spaghetti.

Chicken, Tomatoes, Arugula and Feta over Quinoa

Ingredients

  • Chicken tenderloins. Season it with salt, pepper and garlic powder to taste.
  • 2 14 oz. Roasted Tomatoes cans
  • 1 tbsp. tomato paste
  • 2 tbsp. balsamic vinegar
  • 2 cups baby arugula
  • 1/2 cup feta cheese
  • Quinoa, cooked according to package directions

Instructions

  1. Cook quinoa according to package directions. I prefer to use 1/2 cup of red and 1/2 cup of white quinoa.
  2. Heat skillet to medium high heat and spray with cooking spray.
  3. Cook seasoned chicken until browned on each side.
  4. Remove from skillet and set aside.
  5. Lower the heat to medium. Add tomato paste, tomatoes and balsamic vinegar to the pan.
  6. Stir to combine and heat to a simmer.
  7. Add chicken back to pan with the tomato mixture and simmer until chicken is done and flavors combine.
  8. Just before serving, add baby arugula and feta cheese to top of chicken and tomato mixture.
  9. Serve over the quinoa.

The rest of the week may end up being on the fly! Between softball practice tonight, a soccer game tomorrow night, making sure we’re prepared for our carpet installation and furniture delivery—meals this week are going to be quite challenging!!

But here’s the game plan:

In the comments, give us a link to YOUR favorite recipe to make when you’re pressed for time!